Fish with Dill and Turmeric Rice
Delicious midday lunch with lots of flavour
Equipment
- saucepan
- Frying Pan
Ingredients
- 300 g wild-caught blue grenadier
- 300 g sweet potatoes peeled and chopped
- 80 g snow peas washed and trimmed
- 20 g dill washed and finely chopped
- 1 lime
- 1 eschalot peeled and finely chopped
- 1 garlic clove peeled and crushed
- 1 cup basmati rice
- 2 tsp turmeric
- 20 g butter pantry item
- 3 tbsp plain flour pantry item
- 2 tbsp Greek yoghurt pantry item
- 1 egg
- salt & pepper pantry item
- extra virgin olive oil pantry item
Instructions
- In a saucepan, gently fry shallot and garlic until soft. Use a ratio of 1.5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Add butter and half the turmeric. Fuff with a fork. Stand, covered, for 5 minutes. Sprinkle with dill. Fluff with a fork again to combine.
- Half cover sweet potato with cold salted water and bring to the boil. Cook covered for 4-5 minutes until tender. Add the snow peas for a further minute. Drain and drizzle with a little olive oil.
- Meanwhile, working with one piece of fish at a time, dip in egg, then coat in flour combined with remaining turmeric.
- Heat enough oil to cover the base of a non-stick frying pan over a medium to high heat. Carefully add fish (in batches if the pan is crowded). Cook for about 4 – 5 minutes on each side, or until cooked.
- Serve fish with yoghurt, rice, vegetables and lime. Garnish with black pepper.